Mini Blackberry Crumbles

I found a set of 10 individual glass pie plates and thought they were so cute I bought them immediately.  I wasn't sure what to bake in them first, but then I found the most luscious blackberries at the market so I decided on mini crumbles.  Look at how cute they were when I pulled them out of the oven - and everyone loved being served their own mini pie plate.  I can't wait to use them again - maybe mini chicken pot pies next time :).

Mini Blackberry Crumbles

recipe makes 6 individual pies

Printable Recipe

Ingredients

• 1 pound blackberries (fresh or frozen)

• 3 tablespoons granulated sugar

• 1 1/2 teaspoons cornstarch

• 1 1/2 teaspoons water

• 1 1/2 teaspoons freshly squeezed lemon juice

• 3/4 cup quick cooking oats

• 1/2 teaspoon fine sea salt

• 3/4 teaspoon ground cinnamon

• 6 tablespoons all purpose flour

• 6 tablespoons light brown sugar

• 6 tablespoons cold unsalted butter

Directions

1. Preheat oven to 375F.

2. Divide the blackberries evenly into 6 mini pie plates and place on a rimmed sheet pan (I used a 10x15 jelly roll pan).

3. In a small bowl, mix together the sugar, cornstarch, water, and lemon juice; pour evenly over the berries.

4. In a medium bowl, whisk together the oats, salt, cinnamon, flour, and brown sugar until well combined.

5. Use a pastry blender, or two knives, to cut the butter into the oat mixture until it resembles pea-size crumbs; distribute evenly over the berries.

6. Bake on the center rack of a preheated oven for about 15-20 minutes or until the juices are bubbling and the crumb topping is golden brown. Serve with a drizzle of heavy cream, a dollop of whipped cream, or a scoop of vanilla ice cream.

Yellow Mango Mousse

Most people are familiar with mangoes, but do you know about yellow mangoes (bottom left in the photo)?  You might also see them called Manila, champagne, young, baby, honey, Ataulfo, or Adolfo mangoes.  

In the photo, you can see the yellow mango is shaped differently than more common varieties.  I prefer yellow mangoes for their delicately sweet flavor and "stringless" texture.  Another great feature - they have one of the thinnest seeds among all mango varieties so you get more mango for your money.  These tasty fruits are in season from March through September.

This mousse can be made up to 24 hours in advance and requires no cooking so it's a cinch to put together.  I hope you'll give it a try.

Items used to make this recipe:

(affiliate links)

• mixing bowls https://amzn.to/2WFn1M3

• silicone spoonula https://amzn.to/2LdeQRJ

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Yellow Mango Mousse

Serves 6

Printable Recipe

Ingredients

• 2 ripe yellow mangoes, peeled and chopped

• 1 cup heavy cream, whipped

• 2 egg whites, whipped

Directions

1. In a food processor or blender, puree mangoes until smooth; pour into a medium mixing bowl.  

2. Carefully fold in whipped heavy cream; repeat with whipped egg whites.  

3. Divide mousse evenly among 6 dessert dishes and chill.